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Bulgogi

Bulgogi
Bulgogi pictures (2 of 8)

I stumbled upon Eating and Living, a Korean food blog by Hyosun earlier this year. I was so delighted that I spent hours reading through Eating and Living, learning authentic Korean home cooking that Hyosun has been making for her family. When it comes to learning authentic Asian cooking, nothing beats learning from a native home cook who prepares the food for the family on the daily basis. Eating and Living is a wonderful food blog about Hyosun’s love for Korean recipes, complete with step-by-step photos and vibrant food photography. Let’s learn how to make Bulgogi!

Hi! I’m Hyosun from eating and living, the Korean home cooking blog. I was so excited and flattered when I received an e-mail from Bee inviting me to guest post on her blog. It really is an honor to have the opportunity to guest post on this amazing blog. Bee asked if I could share a bulgogi recipe that uses gochujang, which is Korean red chili pepper paste. So I decided to show you how to make dwaeji bulgogi (aka jeyuk bokkeum) using pork belly (samgyupsal). You can also use pork shoulder or loin or chicken for this recipe.

Bulgogi (Korean BBQ Beef)

Bulgogi is a marinated meat dish made with thin slices of beef, usually rib eye. It is no doubt one of the most well-known Korean dishes outside of Korea. When it’s made with pork, it’s called dwaeji (pork) bulgogi. Unlike its beef counterpart, which is traditionally marinated in a soy sauce based sauce, pork is typically marinated in a spicy gochujang sauce. Gochujang is a fermented red chili pepper paste made primarily with gochugaru (Korean red chili pepper flakes), glutinous rice powder and fermented soybean powder. It’s pungent, spicy, slightly sweet and salty. For an authentic Korean dish, there is simply no substitute for gochujang. Gochujang can be found in any Korean market. The marinated pork can be either grilled or pan-fried. The best way to enjoy it is to wrap a bite-size piece in lettuce or a perilla leaf and eat the whole wrap. If you love fatty pork and spicy food, this is the perfect dish for you!

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35 COMMENTS... read them below or add one

  1. May

    I love Korean food. Thanks for sharing the bulgogi recipe… thanks Bee for introducing us to a great Korean food blog. You’re right, it’s the best to learn from the native home cooks.

  2. Fuji Mama

    Just say the words pork belly and I’m there! This looks especially amazing. I love bulgogi, but if this recipe is even half as good as it looks, it’s going to blow other bulgogi recipes I’ve tried out of the water!

  3. Hi Bee. You DO have an amazing site. First off, I love gochujang, I love bulgogi and I love Hyosun and Eatingandliving! I’m so glad you featured this amazing blogger and cook. What a coincidence! I plan on featuring her on my blog this week too! And side note, but congrats on your cookbook!

    julie

  4. Wow, I am so glad to find this recipe!! I have been looking for spicy bulgogi recipe for a long time because it’s my husband’s all time favourite Korean dish. Thanks for sharing this, Hyoson :)!!

  5. Brian H

    HI Adeline, There is quite a bit of oil in the marinade as well as fat in the pork, more oil should not be necessary.

  6. mychng

    Hello – I’m wondering if anyone’s in Penang. I cannot find gochukaru anywhere. Is there any particular grocery store that sells gochukaru?

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